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lentil salad
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Servings: 8


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Step 1

Pre-heat the oven to 180C/350F.

Step 2

Place the cubed pumpkin in a bowl and drizzle with one tablespoon of olive oil. Season with salt and pepper. Cover a baking sheet with baking/parchment paper. Place the pumpkin pieces on the sheet. Place in the oven for 1 hour or until cooked through. Cool slightly.

Step 3

To assemble, place the lentils, pumpkin, spring onions/scallions, capsicum/pepper, and cherry tomatoes in a large bowl. Drizzle with two tablespoons of olive oil and white wine vinegar. Add the mustard and season with salt and pepper. Stir until combined thoroughly.

Step 4

Top with chopped walnuts and serve immediately.